---------- Recipe via Meal-Master (tm) v8.05
  Categories: Pies
       Yield: 1 Cake
 ---------------------------BH&G HERITAGE COOKBOOK---------------------------
   1 3/4 c  Sugar
       1 c  Butter or margarine
       6    Egg yolks
       2 c  Sifted cake flour
     1/2 ts Baking powder
       6    Egg wites
       3 c  Whipping cream
       1 ts Vanilla
     1/2 c  Currant jelly
       1 c  Coarsely chopped pecans
     1/2 c  Strawberry preserves
   In large mixing bowl cream together 1 1/4 cups of the sugar and the butter
   till very light and fluffy. Add egg yolks, one at a time, beating well
   after each; continue beating till very fluffy, about 5 minutes. Sift
   together flour, baking powder, and 1/2 teaspoon salt; stir into creamed
   mixture. Beat egg whites till soft peaks form; gradually add remaining 1/2
   cup sugar, beating to stiff peaks. Fold into creamed mixture. Pour into 3
   lightly greased and floured 9 x 1 1/2-inch round baking pans. Bake at 350
   till done, about 20 minutes. Cool 10 minutes; remove from pans. Cool on
   rack. Whip cream and vanilla just to soft peaks. Place a cake layer on
   serving plate. Spread with currant jelly and then with 1 cup of the whipped
   cream. Sprinkle with 2 tablespoons pecans. Spread second layer with 1/3 cup
   of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle
   with 2 tablespoons pecans. Gently place atop first layer. Carefully top
   with third layer. Frost top and sides with remaining whipped cream; coat
   sides with remaining pecans. Using tip of a small spoon, dot top with
   remaining strawberry preserves.